This dish is inspired by Skye Gyngell’s exceptionally delicious Prune and Armagnac Tart. When I was Head Pastry Chef at her restaurant, Spring, I wanted to pull the dish into summer with the addition of brighter, floral flavours. A layer of velvety apricot purée is covered with a baked almond custard, and when it emerges hot from the oven it is showered generously with sweet Muscat dessert wine. The result is this exquisite tart which continues to make an appearance on the menu at the start of every summer. Don’t skip the roasted apricots as they bring the whole dish together.
This dish is inspired by Skye Gyngell’s exceptionally delicious Prune and Armagnac Tart. When I was Head Pastry Chef at her restaurant, Spring, I wanted to pull the dish into summer with the addition of brighter, floral flavours. A layer of velvety apricot purée is covered with a baked almond custard, and when it emerges hot from the oven it is showered generously with sweet Muscat dessert wine. The result is this exquisite tart which continues to make an appearance on the menu at the start of every summer. Don’t skip the roasted apricots as they bring the whole dish together.
9 ounces all-purpose flour (plus extra for dusting)
3 teaspoons superfine sugar
½ teaspoon salt
1 egg (plus 1 egg yolk)
APRICOT PURÉE - makes the 125g needed
4 - 5 large apricots, halved and stoned
1½ ounces sugar
FOR THE FILLING
4½ ounces apricot purée (see above)
5 fluid ounces heavy cream
2 eggs
3½ ounces superfine sugar
2¾ ounces almond meal
½ teaspoon salt
1 ounce unsalted butter (melted)
2 - 4 tablespoons Muscat de Beaumes de Venise
For the roasted apricots
2lb 4 ounces fragrant apricots
4 tablespoons Muscat de Beaumes de Venise
1 vanilla bean split (optional)
2 - 4 tablespoons superfine sugar
TO SERVE
1 quantity of Roasted Apricots (see above)
creme fraiche or softly whipped cream
Method
Apricot and Muscat Tart is a guest recipe by Sarah Johnson so we are not able to answer questions regarding this recipe
For the roasted apricots
Preheat the oven 220°C/425°F/gas mark 7.
Halve the apricots and remove the stones, saving them for another purpose, if you want. Arrange the apricot halves closely together in a ceramic dish. Sprinkle 2 tablespoons of Muscat de Beaumes de Venise over the apricots, and add just enough water to lightly coat the bottom of the dish (approximately 2-3 tablespoons). Place the dish in the preheated oven for 7 minutes.
Meanwhile, scrape the seeds from the vanilla pod then place the seeds in a bowl along with the sugar. Using your fingertips, rub the vanilla into the sugar and set it aside. Once the apricots are hot and gently sizzling around the edges, evenly distribute the sugar mixture over the top. Continue roasting for another 7-10 minutes, until the sugar has dissolved into the fruit and the edges have started to darken. The fruit should be tender while retaining its shape. Remove the dish from the oven and cut a small corner from one of the apricots to taste. Adjust the sweetness by adding the remaining sugar if desired. Sprinkle the remaining 2 tablespoons of Muscat de Beaumes de Venise over the apricots, and allow them to cool on a wire rack.
For the apricot puree
Roughly chop the apricots then place them in a small saucepan with just enough water to cover the bottom of the pan. Cover tightly with a lid and place over a high heat. Stay close by and do not allow the fruit to burn. Once it has come to the boil, lightly bash the fruit with a whisk, allow it to return to the boil, then quickly remove from the heat and transfer to a bowl to stop the cooking.
When the purée is cool enough to handle, pass it through a food mill or sieve to remove the skins. Measure 120g (4¼oz) of purée and add 40g (1½oz) of sugar. Return it to the saucepan and cook for 10 minutes over a medium-low heat until glossy. Remove from the heat and allow to cool.
For the tart
To make the shortcrust pastry, toss the butter with the flour and place into a sealed container and store in the refrigerator. Chill for at least 30 minutes or up to overnight.
Once the butter and flour are properly chilled, remove them from the refrigerator and tip into a food processor along with the sugar and salt. Blitz until the dough is the texture of breadcrumbs. With the motor running, add the whole egg and egg yolk and continue mixing until the eggs are fully incorporated. Tip the dough onto a clean work surface and bring it together with your hands. Shape into a disc, wrap in baking parchment and store in the refrigerator for at least 3 hours, but preferably overnight.
Unwrap the pastry and very lightly dust both sides. Lay the dough between two pieces of baking parchment, then starting from the centre, begin to roll the dough outward. Give the dough a quarter turn and continue to roll, turning and rolling into an even circle that is about 28cm (11in) in diameter. If the dough is hard to roll, leave it on the work surface for 5 minutes to soften. If the dough feels too soft or begins to stick, place it back into the refrigerator before continuing. Take a 25cm (10in) tart tin, remove the top parchment and lightly dust the surface of the dough with flour. Bring the tart tin next to you, then roll the dough onto the rolling pin. Lift the rolling pin over the tart tin, then unroll the dough over it. Use your fingers to press the dough into the base of the tin and evenly up the sides. Trim the edges and put into the refrigerator to chill.
Preheat the oven to 170°C/340°F/gas mark 3½.
Remove the tart from the refrigerator and line with a piece of baking parchment and pie weights, rice or baking beans. Bake for 20–25 minutes until cooked through. Carefully remove the pie weights and parchment and continue to cook the tart shell for 20–25 minutes until golden. Cool on a wire rack.
Increase the oven temperature to 180°C/350°F/gas mark 4.
When the tart shell is cool, evenly spread the apricot purée over its base. In a large bowl, combine the double cream, eggs, sugar, ground almonds and salt. Whisk everything together and then gradually incorporate the melted butter. Ladle two-thirds of the filling onto the apricot purée. Carefully place the tart on the middle shelf of the oven. Pour the remaining filling into the tart, then gently close the oven door. Bake for 25–30 minutes until the top is golden brown and the edges are set, but the centre has a slight wobble.
Remove the tart from the oven and lay on a towel or heatproof surface. Drizzle the Muscat de Beaumes de Venise over the surface and allow it to settle for 5 minutes. Transfer the tart to a wire rack and continue to cool completely. This tart is best served at room temperature with 2–3 roasted apricots and a dollop of crème fraîche. Drizzle with the remaining juices from the roasted apricots.
For the roasted apricots
Preheat the oven 220°C/425°F/gas mark 7.
Halve the apricots and remove the stones, saving them for another purpose, if you want. Arrange the apricot halves closely together in a ceramic dish. Sprinkle 2 tablespoons of Muscat de Beaumes de Venise over the apricots, and add just enough water to lightly coat the bottom of the dish (approximately 2-3 tablespoons). Place the dish in the preheated oven for 7 minutes.
Meanwhile, scrape the seeds from the vanilla bean then place the seeds in a bowl along with the sugar. Using your fingertips, rub the vanilla into the sugar and set it aside. Once the apricots are hot and gently sizzling around the edges, evenly distribute the sugar mixture over the top. Continue roasting for another 7-10 minutes, until the sugar has dissolved into the fruit and the edges have started to darken. The fruit should be tender while retaining its shape. Remove the dish from the oven and cut a small corner from one of the apricots to taste. Adjust the sweetness by adding the remaining sugar if desired. Sprinkle the remaining 2 tablespoons of Muscat de Beaumes de Venise over the apricots, and allow them to cool on a wire rack.
For the apricot puree
Roughly chop the apricots then place them in a small saucepan with just enough water to cover the bottom of the pan. Cover tightly with a lid and place over a high heat. Stay close by and do not allow the fruit to burn. Once it has come to the boil, lightly bash the fruit with a whisk, allow it to return to the boil, then quickly remove from the heat and transfer to a bowl to stop the cooking.
When the purée is cool enough to handle, pass it through a food mill or sieve to remove the skins. Measure 120g (4¼oz) of purée and add 40g (1½oz) of sugar. Return it to the saucepan and cook for 10 minutes over a medium-low heat until glossy. Remove from the heat and allow to cool.
For the tart
To make the shortcrust pastry, toss the butter with the flour and place into a sealed container and store in the refrigerator. Chill for at least 30 minutes or up to overnight.
Once the butter and flour are properly chilled, remove them from the refrigerator and tip into a food processor along with the sugar and salt. Blitz until the dough is the texture of breadcrumbs. With the motor running, add the whole egg and egg yolk and continue mixing until the eggs are fully incorporated. Tip the dough onto a clean work surface and bring it together with your hands. Shape into a disc, wrap in baking parchment and store in the refrigerator for at least 3 hours, but preferably overnight.
Unwrap the pastry and very lightly dust both sides. Lay the dough between two pieces of baking parchment, then starting from the centre, begin to roll the dough outward. Give the dough a quarter turn and continue to roll, turning and rolling into an even circle that is about 28cm (11in) in diameter. If the dough is hard to roll, leave it on the work surface for 5 minutes to soften. If the dough feels too soft or begins to stick, place it back into the refrigerator before continuing. Take a 25cm (10in) tart tin, remove the top parchment and lightly dust the surface of the dough with flour. Bring the tart tin next to you, then roll the dough onto the rolling pin. Lift the rolling pin over the tart tin, then unroll the dough over it. Use your fingers to press the dough into the base of the tin and evenly up the sides. Trim the edges and put into the refrigerator to chill.
Preheat the oven to 170°C/340°F/gas mark 3½.
Remove the tart from the refrigerator and line with a piece of baking parchment and pie weights, rice or baking beans. Bake for 20–25 minutes until cooked through. Carefully remove the pie weights and parchment and continue to cook the tart shell for 20–25 minutes until golden. Cool on a wire rack.
Increase the oven temperature to 180°C/350°F/gas mark 4.
When the tart shell is cool, evenly spread the apricot purée over its base. In a large bowl, combine the heavy cream, eggs, sugar, almond meal and salt. Whisk everything together and then gradually incorporate the melted butter. Ladle two-thirds of the filling onto the apricot purée. Carefully place the tart on the middle shelf of the oven. Pour the remaining filling into the tart, then gently close the oven door. Bake for 25–30 minutes until the top is golden brown and the edges are set, but the centre has a slight wobble.
Remove the tart from the oven and lay on a towel or heatproof surface. Drizzle the Muscat de Beaumes de Venise over the surface and allow it to settle for 5 minutes. Transfer the tart to a wire rack and continue to cool completely. This tart is best served at room temperature with 2–3 roasted apricots and a dollop of crème fraîche. Drizzle with the remaining juices from the roasted apricots.
Additional Information
VARIATION:
For Skye’s original Prune and Armagnac Tart, replace the apricot purée with prune purée and add 1 tablespoon of orange blossom water to the custard. When the tart comes out of the oven, drizzle 3 tablespoons of Armagnac over the top.
VARIATION:
For Skye’s original Prune and Armagnac Tart, replace the apricot purée with prune purée and add 1 tablespoon of orange blossom water to the custard. When the tart comes out of the oven, drizzle 3 tablespoons of Armagnac over the top.
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